Easy Gingersnaps
Crisp, spicy gingersnaps with warm ginger, cinnamon, and cloves, perfect for holiday treats or teatime indulgence, appealing to cookie lovers of all ages.
Ingredients
Instructions
- Combine shortening and brown sugar in a mixing bowl and beat until fluffy.
- Add egg and beat well.
- Stir in molasses and mix thoroughly.
- Sift together the flour, salt, baking soda, ginger, cinnamon, and ground cloves.
- Add the dry ingredients to the wet mixture and mix until combined.
- Chill the dough for easier handling.
- Roll the chilled dough into 1-inch balls.
- Roll each ball in granulated sugar.
- Place the balls 2 inches apart on a lightly greased baking sheet.
- Bake at 350°F (175°C) for 12 to 15 minutes.
Tips & Substitutions
For a spicier kick, consider adding a pinch of ground cloves to the dry ingredients. You can substitute half of the shortening with unsweetened applesauce for a lighter version. Ensure your molasses is fresh to enhance the flavor, and if you prefer a chewier cookie, slightly underbake them. These gingersnaps are perfect for pairing with a warm cup of tea or coffee.
Serving Suggestions
Serve gingersnaps alongside a festive fruit platter or cheese board for a delightful contrast. They also pair beautifully with a hot cup of cocoa or spiced tea. For a unique twist, try crumbling them over vanilla ice cream, or enjoy them with Snookie'S Homemade Potato Salad for a fun mix of flavors.
Storage & Reheating
Store leftover gingersnaps in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to three months. To enjoy them warm, pop them in the microwave for a few seconds or place them in a preheated oven for a couple of minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Gingersnaps contains roughly 70 calories, with 0g protein, 14g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar instead of brown sugar?
While brown sugar adds moisture and a rich flavor, you can substitute it with white sugar or coconut sugar. However, the texture and taste may differ slightly. If you use white sugar, consider adding a tablespoon of molasses to mimic the flavor of brown sugar.
What can I use if I don’t have shortening?
You can replace shortening with an equal amount of unsalted butter or coconut oil. Butter will add a richer flavor, while coconut oil can provide a similar texture. If using butter, be sure to slightly chill the dough, as butter can make the cookies spread more during baking.
Can I make these gingersnaps gluten-free?
Yes, you can make gluten-free gingersnaps by substituting all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper structure. Additionally, check that your baking soda and other ingredients are certified gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).